Buttermilk Maple Syrup
There is nothing like homemade buttermilk maple syrup on just about anything for breakfast. It is made with one of my favorites ingredients, butter, and white and brown sugar, buttermilk, a little corn syrup, maple flavoring and a touch of baking soda. I really love maple syrup but this syrup can also be made with vanilla extract which is also really good. These ingredients create a caramel-like syrup flavor that takes everything to a whole new level. Try it with my Simple French Toast, German Pancakes, Fluffy Belgian Waffles, or Eggnog French Toast.
Ingredients for Buttermilk Maple Syrup:
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup buttermilk
- 2 tbsp corn syrup (this makes the syrup more carmelized)
- 1 tsp maple syrup flavoring (like Mapleine). You can use 1 tsp vanilla extract if you don’t like maple syrup or want to try something different.
- 1/2 tsp baking soda (this neutralizes the acid in the buttermilk)
How to make Buttermilk Maple Syrup:
- Cut the butter up into tablespoon size pieces so it melts easily.
- Place butter, sugars, buttermilk and corn syrup in a large saucepan. Whisk everything together as the butter melts. You need a large pan because the syrup will foam up when you add the baking soda at the end.
- Bring the mixture to a boil and let the syrup cook for about 1 minute.
- Stir in the maple flavoring and the baking soda. Cook for 1 minute. The baking soda will make the syrup foam up. Remove from the heat if it is going over the sides of the pan.
- Serve immediately so syrup is warm.
- Store the syrup in the refrigerator for up to two weeks. You will need to re-warm the syrup in the microwave or over the stove as it thickens up in the refrigerator.
Other delicious breakfast recipes to try:
Buttermilk Maple Syrup
Buttermilk maple syrup is delicious on top of French toast, waffles or pancakes. It takes syrup to a whole new level.
Ingredients
- 1/2 cup butter (salted or unsalted)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup buttermilk
- 2 tbsp corn syrup
- 1 tsp maple flavoring (like Mapleine) may substitute 1 tsp vanilla extract if desired
- 1/2 tsp baking soda
Instructions
- Cut the butter up into tablespoon size pieces so it melts easily. Place butter, sugars, buttermilk and corn syrup in a large saucepan. Whisk everything together as the butter melts. You need a large pan because the syrup will foam up when you add the baking soda at the end.
- Bring the mixture to a boil and let the syrup cook for about 1 minute.
- Stir in the maple flavoring and the baking soda. Cook for 1 minute. The baking soda will make the syrup foam up. Remove from the heat if it is going over the sides of the pan.
- Serve immediately so syrup is warm.
- Store the syrup in the refrigerator for up to two weeks. You will need to re-warm the syrup in the microwave or over the stove as it thickens up in the refrigerator.